I gotta admit that I was a bit skeptical after reading about this in a juicing book that I refer to from time to time for inspiration. The book basically talked about how it’s possible to actually lower your cholesterol by utilizing the leftover pulp from juicing fruits and veggies.

This just seems too good to be true, that something that many people throw away could actually be effective in something like that. I could understand how the juiced pulp might be used in a regimen to help with stomach and digestion issues, but I never thought of it as a cholesterol reducer. It seemed to me that by juicing things you are basically removing much of the vitamins and minerals from the pulp along with the juice.

However, according to the book it’s the fiber that is leftover in the pulp that may be of help. Fresh fruits and vegetables are very good sources of the fiber that our bodies need. And while the book sort of glossed over the actual benefits of the fiber in regards to cholesterol, I know that I’ve read a lot of articles that said that soluble fiber has been shown to help lower blood cholesterol.

So I guess there might be some truth to that after all. I’d definitely look for more info regarding the whole fiber issue though. At the worst though, fiber is definitely helpful for preventing digestive issues like constipation since it helps other foods pass through the digestive tracts more easily. So it’s probably not a bad idea to use that leftover pulp in recipes if it fits, rather than throw it away.